Meatloaf:
Starting with all ingredients at refrigerator temperature, (37-39F).

Combine them into a large
mixing bowl and mix thoroughly, first with spoon, then with hands, until the “batter” becomesvery sticky.*The mixing process will “extract proteins” from the meat. Which will help to bind allingredients and give the meatloaf a nice firm and toothsome texture.

Start with the base the burger

Eggs

add in eggs to Panko and burger

ketchup

dice white onion or your favorit knid of onion

Use a sharp knife it is safer and makes life easier on a fine chop

Worcestershire sauce

Start blending with spoon

at about a 60% blend move to hands

messy and a little fun this method extracts the protien allowing meat to bind

Protien is extracted when burger passes the gravity test. form a cylender of the blend in hand and hang from one side. If meat blend does not break you have blended it enough

Next, press the batter into an un-greased loaf pan and round the top – similar to a loaf of bread.
Place in preheated 350F oven for 1 hour – or until the internal temperature of the meat loaf
is approximately 150F.

Add to pan

Round top for traditional look

Place in pre-heated overn at 350 degrees

When the meatloaf reaches this level of done-ness, remove it from the
oven and evenly cover the meatloaf with the topping mixture .

Topping / Finishing Sauce:

Combine-

1 Cup Ketchup

1 Tbs Nebraska Star Beef “Signature Seasoning”

4 Tbs Brown Sugar-in a bowl and mix vigorously until the sugar is evenly blended into the mixture. Spread
approximately 1/2 the mixture to the top of the loaf evenly.
*To the remaining topping, add just enough Worcestershire (approx 1 Tbs) to create a medium
bodied, pour-able consistency and use this as a finishing/dipping sauce.

More of the red stuff

Our very own Nebraska Star Signature Seasoning

Blend mixture well!

Mix until you hit a BBQ sauce thickness

Place the meatloaf back in the oven and cook until the internal temperature reaches 160F.
Remove from oven, cover with foil, and allow meatloaf to rest for at least 15 minutes. Remove
from pan and slice into 1/2” thick slices.